Instant Pot Chicken Curry Laksa- Easy to Make Laksa- Asian Recipe
Prep time
Cook time
Total time
Author: Thasneen
Recipe type: Main
Cuisine: Asian
Serves: 4 People
Ingredients
Oil- 1 tbsp
Red curry paste- 3 tbsp
Turmeric powder- ½ tsp
Coriander powder- 2 tsp
Chicken breast or thighs, boneless- 2 breasts, 1 lb or ½ kg
Coconut milk- 1 cup
Chicken stock- ½ cup
Fish sauce- 2 tbsp
Spinach, fresh- 1 cup (optional)
Cilantro, chopped- 2 handfuls
Instructions
On the Instant pot, select Saute setting, at medium/normal temperature.
Let the stainless steel pot turn hot.
Add oil.
Add red curry paste, I've used Thai Kitchen brand.
Saute for 1 minute.
Add turmeric powder & coriander powder, saute for 30 seconds.
Don't burn the spices, and ensure the pot hasn't turned brown.
Add chicken, combine well & saute for a minute.
Add coconut milk & chicken stock; combine well.
Close the pot with the lid.
Cancel saute setting. Select Pressure cook setting. Set time to 5 minutes at high pressure.
After 5 minutes of pressure cooking, open the lid.
Combine the laksa well.
Add fish sauce, combine well.
Fish sauce is salty, hence don't add more salt.
I also added fresh spinach, this is optional. Green pepper can also be added.
Cook for 2 minutes.
Add chopped cilantro, combine well.
Remove the pot from the main pot, keep covered for 10 minutes.
In a bowl, add vermicelli rice noodles or chow mein noodles or rice; pour chicken laksa over the noodles & top with hard-boiled eggs.
Enjoy, this is an absolutely delicious curry, so refreshing.
Recipe by Cooking with Thas - Wholesome Homemade Recipes at https://thasneen.com/cooking/instant-pot-chicken-curry-laksa-easy-to-make-laksa-asian-recipe/